📝 About This Recipe
This elevated take on a mid-century classic transforms humble cottage cheese into a sophisticated, protein-packed breakfast masterpiece. We balance the creamy, salty curd of high-quality cottage cheese with the vibrant acidity of fresh-cut pineapple and a zesty lime-honey glaze. Toasted macadamia nuts and a sprinkle of toasted coconut add a luxurious crunch that transports your morning routine straight to the tropics.
🥗 Ingredients
The Base
- 2 cups Small-curd cottage cheese (full-fat 4% milkfat recommended for creaminess)
- 1/2 teaspoon Vanilla bean paste (or pure vanilla extract)
The Fruit
- 1.5 cups Fresh pineapple (peeled, cored, and cut into 1/2-inch cubes)
- 1 tablespoon Lime juice (freshly squeezed)
- 1 teaspoon Lime zest (from about half a lime)
- 1 tablespoon Wildflower honey (plus extra for drizzling)
The Crunch & Garnish
- 1/4 cup Raw macadamia nuts (roughly chopped)
- 2 tablespoons Unsweetened coconut flakes (large flakes preferred)
- 1 tablespoon Hemp hearts (for added texture and omega-3s)
- 4-6 pieces Fresh mint leaves (torn or chiffonade)
- 1 pinch Flaky sea salt (to brighten the flavors)
👨🍳 Instructions
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1
Begin by toasting your dry ingredients to unlock their essential oils. Place the chopped macadamia nuts in a small dry skillet over medium-low heat.
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2
Shake the pan frequently for 3-4 minutes until the nuts are golden brown and smell buttery. In the last 60 seconds, add the coconut flakes to the pan, as they toast much faster than the nuts.
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3
Immediately remove the toasted nuts and coconut from the hot pan and transfer them to a small bowl to prevent over-browning; set aside to cool.
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4
Prepare the pineapple by removing the skin and core. Dice the fruit into uniform 1/2-inch cubes to ensure a perfect ratio of fruit to cheese in every bite.
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5
In a medium mixing bowl, toss the diced pineapple with the lime juice, lime zest, and 1 tablespoon of honey. Let this macerate for 5 minutes to create a light syrup.
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6
In a separate bowl, fold the vanilla bean paste into the cottage cheese. Use a gentle folding motion to keep the curds intact while distributing the vanilla specks.
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7
Select two wide, shallow breakfast bowls. Divide the vanilla-scented cottage cheese equally between the two bowls, smoothing the top slightly with the back of a spoon.
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8
Using a slotted spoon, scoop the macerated pineapple over one half of each cottage cheese mound.
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9
Drizzle the remaining lime-honey liquid from the pineapple bowl over the top of the cheese.
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10
Generously sprinkle the toasted macadamia nuts, coconut flakes, and hemp hearts over the fruit and cheese.
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11
Add a tiny pinch of flaky sea salt over the entire bowl; this contrast makes the sweetness of the pineapple pop.
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12
Finish with a garnish of fresh mint leaves and an optional final tiny drizzle of honey for a glossy, professional finish.
💡 Chef's Tips
Always use fresh pineapple rather than canned; canned versions are often too soft and lack the necessary acidity to balance the dairy. If you find cottage cheese too lumpy, you can pulse it in a blender for 10 seconds for a whipped, 'ricotta-like' texture. Ensure your nuts and coconut are completely cooled before adding to the bowl to keep the cottage cheese cold and refreshing. For a vegan alternative, use a high-quality almond-milk-based 'ricotta' or cultured coconut yogurt in place of cottage cheese. To save time on busy mornings, macerate the pineapple and toast the nuts the night before.
🍽️ Serving Suggestions
Pair with a hot cup of Kona coffee or a light Matcha latte to complement the tropical notes. Serve alongside a slice of toasted sourdough bread spread with a thin layer of salted butter. A chilled glass of sparkling water with a squeeze of lime makes for a refreshing beverage pairing. If serving for brunch, a crisp glass of Prosecco or a Mimosa with a splash of pineapple juice works beautifully. Add a side of soft-boiled eggs if you want to increase the protein content of the meal even further.